Imperial buns (Kaiserbrotchen)

[Stеrn]

Stеrn ,
I never tire of thanking you for the recipe for these wonderful buns! My daughter's favorite! I like many, but loved ones are these ... She simply cannot refuse them ... never !!! These are yesterday's:



Since yesterday, my husband also enrolled them as favorites!

Stern, thank you so much for the recipe! The buns are amazing These are really imperial! I baked exactly according to the recipe and salt is also 1 tablespoon, although my hand was trembling, but the result ... is what the doctor ordered! Then I read the forum (variations on the theme .... my head was spinning) Just great! Thank you!

Many thanks to the author for the recipe! The buns turned out to be very tasty !! ... But for my taste 1 tbsp. l. a bit too much salt, I would put 2/3 of a tablespoon of a table ... or maybe my salt is vigorous. Speaking of salt ... who uses what salt in baking. We sell 3 types ... large (this is for salads). medium grinding (it seems, cooking, called) and fine, such as semolina-iodized, that is, with iodine. I myself use a cookery.

Many thanks to the author for the recipe! The buns turned out to be very tasty !! ... But for my taste 1 tbsp. l. a bit too much salt, I would put 2/3 of a tablespoon of a table ... or maybe my salt is vigorous.

Oh, this salt, I noticed it a long time ago, it must be regulated in all recipes itself, this is absolutely absolutely! In Moscow, on the contrary, it is not very vigorous. And it also happens that you don't feel it in a raw dish, but after cooking it is already oversalted.

Yesterday at night looking the family demanded these buns. Well I had to do. Salt this time put 1/2 tbsp. l. and it turned out just right.

oh, it's good that this topic has risen to the top :))
Thank you so much Stern for the recipe
Baking, when the forum did not want to register me yet, a baking sheet of buns flew away in half a day - even the husband and daughter often ran into the kitchen not on business :)))
Senks :))

For the first time I did it on dry instant yeast, and the day before yesterday - on pressed, I put just 40 grams. - ran away so that she did not have time to upset him.

[Stеrn]

Stеrn, the buns are just awesome! My husband and I were very pleased, now I will often bake them :) Thank you

[Stеrn]

Stеrn, after your photo I can not restrain myself, I run to put the dough. Did you smear them with something on top? In the first photo you smeared them with an egg, but here it seems you can't see it. Which option do you like best?

[kolynusha]

kolynusha , I now smear everything with starch glaze.
0.5 teaspoon Dilute spoons of starch with 2 tablespoons of water at room temperature. The beauty! And the sprinkling is in place and the color is beautiful.

Today I baked Imperial buns, how delicious it is !!!!!! Many thanks to Stеrn for this miracle. The dough is so airy, tomorrow I have to try again. Thanks again!

and here is the photo)

Stеrn, something I am absolutely bolder. In the evening at work, I told two of my colleagues (both in an interesting position, therefore the appetite is excellent) that I would bake something. I came, instantly decided (though at first I read everything here) and made your imperial (more precisely, empressive) gurgles.

And she wasn't going to eat at night.

Thank you

The dough is just wonderful. Took a note with my mother. Besides, no hassle. The only thing that has changed is sugar - 1.5 tbsp. l. and salt - 0.5 tbsp. l.
Top - cheese.

Hello!

Once again I want to thank the author for an amazing recipe, today I accidentally stumbled upon it and tried it on donuts, just super.

Maybe the question is not entirely on the topic, but I was also interested in the recipe from the Bulgarian site, where they make twisted cheese sticks with herbs.

🔗

Can someone explain the technique in more detail, otherwise it is approximately clear that there are 2 layers of dough, inside between them cheese and herbs, the mode into strips and twist.
The question is about an egg, lubricate it only on the top of the product or on the bottom of the layer, or maybe you need to lubricate the layers of dough with an egg so that the dough holds better?

Explain who is strong in Bulgarian, and maybe someone has already tried this recipe itself.

[Lyuska]

Lyuska , to your health!

As for the cheese sticks. Divide the dough into two parts. Roll thinly into two identical rectangular layers. Put the cheese filling on one layer. Cover with the second part. Grease the top with yolk mixed with a little water. Cut into ribbons. Twist in a spiral.

Girls, please tell me why they are so neat, round, and I have some kind of konyach :) came out and twisted more pieces and have been sitting in the oven for more than 15 minutes. Maybe you need to add a little more flour?

[Nelya]

Nelya , oh, flour is intimate! After all, when you bake a recipe for the first time, you need to check the bun! And, of course, add flour to the "decent kolobok"!

Thank you! I was just afraid to add flour so as not to disturb the "airiness" of the buns ... although the flour came out to me somewhere 520g ... the buns were baked, freeze and very beautiful ... I picked it out with a toothpick from the side - very tasty. I just want such round, as if separately, kolobochki, but I have everything in a handful Thank you very much for the recipe

And tell me please, do you grease the baking sheet with something beforehand?

If the recipe does not indicate that the dough should be thin, feel free to add flour, do not be afraid. With different flours, sometimes the difference is from 50 to 75 grams.
And I always line the baking trays with baking paper so as not to wash them afterwards.

And from me many thanks for the recipe! Baked on Saturday 2 batch of bread maker. the first batch - dared in one sitting, the second survived until today. My hand was trembling about a tablespoon of salt, but the first time I poured it in whole, the second time a little less, but who has what taste. I didn't quite understand why to roll out the dough. therefore, having rolled it out, I slightly greased it with vegetable oil and sprinkled it in strips with four different sprinkles: fried dried onions, paprika slices, oregano, French herbs. Then she rolled it into a roll and cut it into pieces. It turned out flaky buns with four different fillings, which one gets to whom. Top - sesame, or poppy, as it should be according to the recipe. Pets are delighted, me too!

[Animaisa]

Animaisa , to your health!
And it is not necessary to roll out the dough. You can just make a sausage, cut into pieces and shape buns.

[Stеrn]

Stеrn, thank you very much for the recipe.
Delicious buns.
True, all the sesame seeds crumbled, but then we dipped buns into it (all 15 of them were sentenced to three in a day)

If before baking the buns, sprinkle with water, sprinkle with sesame seeds and sprinkle again, then the sesame seeds will not be sprinkled.

[Summer resident]

Summer resident, Thank you .
I wanted to grease the next one with yolk and water, now I will definitely use your advice

So with the yolk, they will also be shiny

[Lenusya]

Lenusya, for health!

And lately I have been smearing everything with starch glaze. And the sprinkling is in place, and the view is beautiful.
0.5 tsp starch + 40 ml water at room temperature

The baking season doesn't start very well. The GENTLE pies turned out great, and the buns came out damp. although they were baked for 27 minutes and there were 20 of them. Maybe 10 min. is it not enough for proofing? Thank you.

Tati, you yourself answered your own question.
One of the laws of baking from yeast dough says: "The smaller the product, the longer the proofing."
The buns are allowed to stand for at least 30 minutes.
Next time, just spread the buns until they double in size.

Here are my buns, oh, and a noble thing turned out, as well as twisted cheese sticks.



I'm sitting here eating ... for the night ... delicious, yeeeeeee ... I tasted the dough when kneading, saltier, well, I think I'll have to eat it myself, mine won't be like that ... but in finished form they are just a little salty, lovely ...
Frau, danke for the recipe 🔗

Well, only 10 minutes ago she dictated the recipe for these buns to a neighbor. and here they are already prepared.

And with cheese, yum

Sеrn, thank you very much for the recipe, very tasty buns and salt for my taste, just fine on top, smeared with the protein remaining from baking and sprinkled with sesame seeds

So I finally got to the buns
turned out very tasty, tender,
The first time I try to adhere to the recipe strictly, so I put a whole spoonful of salt as in the recipe. I liked the taste, very original. I liked the dough, it's a pleasure to work with it! But I think next time I'll add less salt. The dough will take root uniquely
Thanks a lot for the recipe

Stеrn, is it fashionable to clarify one point? I want to bake your wonderful buns with live yeast. Throw them into milk immediately in the HP and not wait until they ferment? And then everything else (flour, salt, etc.), right? I only have HP for three days, so sorry if the question is trivial

[Tatianka]

Tatianka , if your CP preheats food in the "dough" program (that is, it does not start kneading immediately), throw the crumbled yeast into the CP, sugar on top, then milk, then flour, salt, butter at room temperature.

[Stеrn,]

Stеrn, gygy, if I knew there is a program Pizza. Girls, can someone with a panasonic woman come in and know how she warms? In the decoding of the programs it is written that in the Pizza mode, she immediately kneads, and then she has a Rise. A! I read that in the Basic mode, if you just put on the dough, it equalizes the temperature for 25-50 minutes. Maybe this is what I need?

It seems that the "main-dough" is the best!

In Panasonic I cook the dough using the gluten-free baking mode. There, immediately kneading for 15 minutes (during kneading, the stove immediately starts to raise the temperature, I think the grarus up to 40 C.), then raise it for 60 minutes. Then I turn off the program, and take out the dough and form buns.

I report: I poured fresh yeast with warm milk, they stood with me for a while while I measured the flour. During this time, we began to "work" a little. She poured in all the other ingredients and put it on the "main. Dough" mode. It turned out super-beautiful! At least do the picture! A full bucket of dough! And the donuts are also very tasty. But there were not enough of them, so it was necessary to bake another portion. And since in the Basic mode, the kneading time is 2.20 hours, I decided to try it on Pizza. I let the yeast ferment in the milk a little longer, added flour, etc., and turned it on. Here the kneading time is 45 minutes. I opened the lid - the dough rose by less than half. I covered it and let it stand, so I was sad and thought what to do with it. After 30 minutes I opened it - the dough rose! But either it seems to me, or it was still better quality on the Main

[Tatianka]

Tatianka, I am very glad that you succeeded!
And thank you very much for the detailed report! I am sure that your experience will be useful to many!
And yeast dough usually does not like to rush. He needs time to show himself in all its glory.

Help with advice: After the buns have doubled, after standing for 30 minutes, I began to make cuts with a sharp knife. And they fell off. And they never got up. They remained flat even after baking. What's the matter, please tell me.

[orhidej]

orhidej , welcome to us!

What a pity the buns fell off!
Let's try to figure it out.
1. Too zealously (deeply) chopped the rolls?
2. Probably, the buns have stood a little on the proofer.
3. The dough was thin.
It is better to make cuts with a blade. It is thin and does not crush the dough.

Thanks a lot, Stеrn for the answer. You are right, I shredded buns too zealously. I'll be more careful next time. But, in any case, the buns were baked last night, and today they are gone, even though they are flat. The son and grandmother kept everything. The dough is tasty anyway. Thank you.

[Stеrn]

Stеrn, thanks a lot for the recipe. I baked buns with cheese. It turned out very tasty!

Such nice buns! Once a week, I make sure to bake ...... sweep away in an instant ..... Thank you so much for the recipe !!!!

Hello! The second time it turned out: increased fructose (sugar) to 3 tablespoons, reduced salt to 1.5 teaspoons and also made a filling of 70 g dried apricots and prunes with 2 tbsp. l.fructose (sugar) - SUPER! Peck 30 min. at 220 degrees.

The only thing is not clear - some kind of "thick-skinned" buns turned out and the dough, although it was airy, but after baking it felt heavy. Maybe you should have kept less time in the oven? Or what to add ...

Maybe not enough distance?
I always get the thinnest crust.

And to roll it out before rolling into a roll to what thickness do you need? My pancake is 1.5 cm. It turns out. Maybe you shouldn't be so zealous?

You can simply roll it into a sausage and cut into 15 pieces. It will not be worse.

[Stеrn]

Stеrn , but how to determine by eye whether the buns are enough or not enough? I bet exactly half an hour. We got up - and immediately bake!
I also feel that they are not perfect for me, although the whole family likes them, they are literally swept away! Although I put less salt than the recipe.

[Stеrn]

Stеrn , but how to determine by eye whether the buns are enough or not enough?

The buns should double in size. Proofing times are not always the same.
And salt has nothing to do with it. I also change the amount of salt depending on what I need the rolls for.